Fried Cuttlefish with Leek
The chives planted by the author have just been harvested. I just want to stir fry something. Just stir fry a cuttlefish ring. The non vegetable products are organic fertilizer, so they taste stronger than those sold in the market.1、 Cuttlefish pieces, rings, etc. are particularly easy to mature, and will become tough if heated for too long. In order to reduce the above phenomena during the heating process, the cuttlefish is coated with powder before blanching to make it have a protective film;2、 When blanching squid and cuttlefish, it is easy to blanch too much, so not all of them are poured into the water for blanching, and they are kept in the boiling water for several times with a strainer, so that they can be fished in the boiling water for a longer time;3、 The so-called raw scallions, cooked garlic and half cooked leeks, so before the cuttlefish is put into the pot, stir fry the leeks until half cooked, and then mix them with the cuttlefish for several times;4、 The spoons, spoons and measuring cups used by the author in cooking, baking and other food blogs all use international measuring tools, not the spoons and cups used by us to mix drinks and contain food at home or in restaurants.
Step 1 . Put 1 teaspoon of refined salt in a bowl, pour it into the cuttlefish ring, add water to the surface of the material, soak it until the material is melted and softened, then remove it and rinse it;
Step 2 . Cut the cuttlefish into a group of about 2 pieces, and then cut the circle into half and flower on the edge;
Step 3 . Put it into the drain pan to drain;
Step 4 . Add 2 tablespoons of flour to the cuttlefish and grasp well, so that the cuttlefish has a protective film;
Step 5 . Chop the leek and onion into shreds;
Step 6 . Slice carrots, garlic and ginger, and shred onions;
Step 7 . Put water into the pan, add refined salt and liquor, put the cuttlefish in a big strainer after the water boils, swing in the boiling water until the cuttlefish just changes color, and put it into the drain pan to drain for standby;
Step 8 . Open the wok, heat the wok and put in the bottom oil, add 1/3 shredded onion, garlic slices and ginger slices, stir fry a few times;
Step 9 . Add the carrot slices, turn them over for a few seconds, and explode the fragrance;
Step 10 . Pour in the leek and the remaining onion shreds, and cover until half cooked;
Step 11 . Add cuttlefish, add 1/2 teaspoon of refined salt, 1/3 teaspoon of pepper and 1/4 teaspoon of sugar;
Step 12 . Quickly take a few bags, pour 1/2 tablespoon of white wine along the side of the pot, stop the fire, and put it on the plate.
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